Nut-Dusted King City Pinks and Sautéed Greens in Bean Broth

Born in one of those moments of kitchen serendipity, when one of our US contacts was inspired to jazz up a classic dish of beans and sautéed chard with a handful of dust from the bottom of a bowl of mixed nuts. If you don’t have access to such a supply, get busy with the blender

  • 1 bunch Swiss chard (or kale/cavolo nero)

  • 50ml extra-virgin olive oil

  • ½ an onion, diced

  • 2 large garlic cloves, smashed

  • 1 deseeded green chilli, finely chopped

  • 400g cooked King City Pink Beans, with about 500ml cooking liquid (add broth or water if needed to make up the difference)

  • Salt and freshly ground black pepper to taste

  • Handful of finely chopped nuts (I used the dust from the bottom of a bowl of mixed nuts)

  • Squeeze of fresh lemon juice

Serves 4 to 6

Wash the chard (or your chosen greens) and cut out the stems. Cut the green leaves into 1in/2.5cm pieces, then slice the stems into 1in/2.5cm pieces.

  1. In a large, thick-bottomed pot over medium heat, warm the olive oil.

  2. Add the onion, garlic, and chilli and cook until lightly browned, 5 to 10 minutes.

  3. Add the cut chard leaves and stems to the pot and cook until softened - it won’t take long. Season with salt and pepper.

  4. Add the beans and their broth and bring to a simmer. Cook until the chard is done to your liking. Taste and adjust seasonings.

  5. Finish with a dusting of finely chopped nuts and a squeeze of lemon.